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Decoy Food and Wine Table

Food & Wine Pairing

Beef Bourguignon

Beef Bourguignon Stew served in a bowl

Yield: 6 servings
Prep: 20 minutes | Cook: 3 hours
Total Time: 3 hours, 20 minutes
Recipe Courtesy of: Living the Gourmet

Impress your guest with a decadent braised beef simmered in a rich burgundy stew with fresh herbs, small onions, and butter roasted mushrooms. Make it the ultimate experience by pairing it with a glass of Decoy Merlot!

Ingredients

  • 3 lbs. chuck roast – cubed and pat dry with paper towel
  • 3 cups red wine
  • 2 cups beef stock
  • 1 tbs. – tomato paste
  • ½ tsp. salt
  • 1 – 2 bay leaves
  • ½ tsp. dried thyme
  • 2 cloves garlic – crushed
  • 1 lb. shallots
  • 1 lb. mushrooms
  • Olive oil for drizzling
  • Butter
  • 3 tbs. flour
  • Loaf of French Bread
  • Green leaf salad
  • 2 lbs. Potatoes
  • Fresh Italian Parsley

Directions

  1. Preheat Oven 325 Degrees F.
  2. Cube chuck roast and pat dry with a paper towel.
  3. Heat a large cast iron frying pan with 2 tbs. of olive oil. Place the cubed meat in the pan to get a nice golden color on each side. This should take about 2 – 3 minutes.
  4. Deglaze pan with the wine, scraping up all of the bits from the pan.
  5. Place the meat in a pot with the wine and deglazed bits along with the beef broth, salt, bay leaves, garlic and black pepper.
  6. Bake for about 2 ½ to 3 hours.
  7. While baking, gently and carefully, place each onion on a spoon in simmering for about 20 seconds and remove.
  8. Gently remove the skin from the onion and slice the tip off and place a small slit at the end.
  9. Place the onions in a pan with about ½ cup of water and 2 tbs. of butter and cover. Simmer for about 25 minutes. Remove from the water and set aside.
  10. Clean and thoroughly dry the mushrooms. Cut the mushrooms in half.
  11. Place 2 tbs. of butter and 2 tbs. of olive oil in a large cast iron frying pan. When the butter stops bubbling, place the mushrooms in the pan to get a slight golden color and remove. Set aside.
  12. Remove the pot from the oven and drain using a colander into another pot.
  13. Make a paste with 3 tbs. of flour and 2 tbs. of softened butter. Whisk the paste into the drained broth then put over a gentle heat and bring to a boil for a second or two.
  14. Put the onions, mushrooms and meat into the thickened broth. Simmer for another 2 – 3 minutes.

Tip!

Serve with boiled potatoes and parsley, a green leaf salad and French bread for a full meal!

Take a look at our recommended pairing below.


Pairing Recommendation - Merlot

Pairing Recommendation

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$25.00
/ 750ml

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